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Apple Crisp IV

Reviewed: Oct. 11, 2013
I was looking for a "different and hearty" apple crisp and used this one since the oatmeal appealed to me. I only gave it 3 stars because I used the recipe more as a guide since I could tell it needed more. I knew it would be dry as others have stated since nothing is done or added to the apples. The instructions are vague and assume the cook knows exactly what to do. If a beginner followed this recipe I could see a lot of errors happening. Here are the changes I made: I cut the flower down to 1.5 cups and increased the oats to 2.5 cups. I love cinnamon so I increased it to 1 Tbs. I used the full amount of butter but used it cold cut in 1/2" cubes like you would in pie crust and cut the mix as you would a pie crust to pea size crumble. I used 10 med. apples (considerably more than 2 quarts) and tossed them with 1 Tbs. of lemon juice, 1/2 cup white sugar, 1/4 cup brown sugar and 1 Tbs. of cinnamon. I rested the apples to form liquid and strained out the liquid before adding the apples over 1/3 or the crumble slightly packed on the bottom of the baking dish. I whisked 3 Tbs. of corn starch (I would have used tapioca but didn't have any) to the strained liquid and drizzled over the apples before crumbling the remaining 2/3 of the crumble over the top. I baked it longer at 1 hour and rested the crisp for an hour before serving. It came out AWESOME!! Very juicy thickened sauce. I found my new apple crisp recipe! The family raved and said it was the BEST they ever had!
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Pork Roast With The World's Best Pork Loin Rub

Reviewed: Aug. 11, 2013
I use the Smithfield whole pork loins a lot due to their cheap price. I was looking for a new pork loin recipe and decided on this one. I was nervous about the sweet and savory aspect but it was a near perfect balance! I was also nervous about the amount of heat in the spices and was correct about that. The star of this rub is the ginger, cumin, cayenne and sugar combo! I made the rub exactly as stated the only difference is that I grilled the roast as I normally do with another rub I have used for years. I was worried my family would think it too hot or too sweet for a savory meal. They LOVED it!! And so did I! And I have young children (youngest 6.) They admitted it was very spicy but they asked for seconds and polished off the roast! I can see many uses for this rub and I can see melting it and using it as a drizzling sauce. I think it will work great for chicken. I think the next time I make this rub I will cut the black pepper by a tbsp., the cayenne by a half tsp. each. I love heat in my dishes but I believe there was just a bit too much in this rub and it took away from the heavenly combination of ginger, cumin, sugar and peppers. I might increase the thyme just a bit too. All in all it is an excellent base to work from!
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